Description
My recipe for real, down-home, simmer all day, Kentucky-style soup beans - made for vegans of course. Just add cornbread 🙂
Ingredients
Scale
- 16 oz dried pinto beans (1 lb bag)
- 1 diced onion
- 3 cloves minced garlic
- 4 cups water
- 4 cups low sodium vegetable broth
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp liquid smoke (or smoked paprika)
- 3/4 tsp salt
- black pepper to taste
Instructions
- Pick over beans removing any twigs, deformed beans, dirt, etc. Â Rinse well and then place in a large pot and add just enough water to cover. Â Let soak overnight.
- The next day, drain beans, rinse well, and return to pot
- Add onion, garlic, water, broth, and all the seasoning EXCEPT the salt
- Bring to a boil, reduce heat to a simmer, and cover
- Check beans every hour to ensure there's plenty of liquid
- Beans should be tender in 3-4 hours
- Season with salt and pepper
- Stir and serve.....  preferably with a big ‘ole hunk of vegan cornbread and a Loretta Lynn CD playing in the background ? Â
Notes
Goes great with  Country Vegan CornbreadÂ
Keywords: soup beans